Cheat Pastrami Burger

The burger is in process but I smoked the pastrami yesterday

Started with two nice Angus flat cut corned beef brisket pieces. Soaked for about 48 hours and this is what they looked like post soak




Saved the seasoning packets for the pastrami rub



Whipped out my mortar and pestle



A few quick turns and this is what I ended up with



Rubbed the briskets



In the meantime I set up my Hunsaker. Man, been a little bit since I used her last



Cowboy hickory and oak lump



Meater probes in to monitor temps



Pre-wrap



Wrapped in BP at about 160



After the cook and rest this is what they looked like this morning :clap2::clap2:



Pulled out the beast for thin slices





Mostly flat with a little bit of point :nod:



Super moist and the smoke aroma is out of this world



I tasted it and I was literally dancing in how good this turned out. It's been a while since I made pastrami. Ready to make some burgers




Stay tuned!!





:clap2::clap2::clap2::clap2:

Alright, I'll attach the finished pics here
Here it is



Toasted brioche buns with Wasabi mayo



Lettuce, mustard



Tomato



Cheese



Of course pastrami



Pickles and onions



And finally served with a cold brew :nod:



Rare patty. Oh yeah!!



Oh My!!!!!



Thanks for looking!

Big George's BBQ said:

That looks spectacular Sako

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Thanks George!!

ShadowDriver said:

Good Lord.... that looks farkin' outstanding already.

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Thank Marc! Burgers should hit the Redhead in a bit.

thirdeye said:

Looks delicious, how long was your wrapped step time?

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Thanks Thirdeye! I didn't really time it but I'd say give or take 2 hours if that. They probed tender at about 190* so I pulled and rested. Went into the fridge about 4 hours later once lukewarm.

Servo said:

I’d never make it to stage 2 of these 2 stage cooking projects!

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Get a Hunsaker Servo. Painless. I mean it. :thumb:

Ron_L said:

That looks fantastic!

I just happen to have a corned brisket in the fridge...

:becky:

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Thanks Ron!

I was at Costco Business and couldn't pass up the boxes of black angus corned beef flats on discount. I think I need to go back and load up the freezer. They even have whole corned packers. Problem is not enough freezer space but they do sell deep freezers too. :becky: I think this is my calling. :laugh:

Servo said:

A new toy would fun (I’m thinking a Humphrey’s cabinet might be next for me), but it’s my stomach that’d be keeping me from the next stage. That pastrami would be.......gone!!

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Ahh!! I get it now. :thumb: Humphrey's a solid choice for sure.

Mike Twangzer said:

All fine and dandy .... but ,,,,, I want to see you dance .....:grin:

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Putting my dancin' shoes on as we speak Mike. :becky:

kevinstaggs said:

That looks great. I love pastrami but have never made any. I gotta try it. Until then could you FdEx some over?


Sent from my iPad using Tapatalk Pro

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Pm the address but by the time it get's there IDK. :laugh:

Here it is



Toasted brioche buns with Wasabi mayo



Lettuce, mustard



Tomato



Cheese



Of course pastrami



Pickles and onions



And finally served with a cold brew :nod:



Rare patty. Oh yeah!!



Oh My!!!!!



Thanks for looking!

Moose said:

Sako,


That pastrami is just off the charts! Perfect fat to meat ratio.

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Thanks Richard! I love the flat cuts for pastrami. Point cuts tend to be way to fatty.

Joshw said:

Most people would settle, for some of that, ridiculously good looking pastrami, on some rye, but you have to take to the moon, with what I am certain, is going to be a phenomenal burger. I like your style!

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Thanks Josh! I mean, cheat pastarmi means half the work was done so I had time to kick it up a notch. :laugh: